Lime Glazed Scallops On Creamy Wasabi Fettuccine Recipes

LIME GLAZED SCALLOPS ON CREAMY WASABI FETTUCCINE

Steps:

• Bring a large pot of salted water to boil.
• Add pasta and cook until al dente, 10 to 12 minutes.
• Drain well.
• Chop 1/4 cup of the ginger and reserve.
• Remove connective muscle from each scallop and discard.
• Pat dry.
• Toss scallops with lime peel, garlic and a little salt and pepper.
• Heat veggie oil in a large, heavy frypan set over medium high heat.
• Add about on third of the scallops to the pan and cook, without disturbing, for 2 minutes or until deep golden.
• they may stick at first but will then release as they become brown.
• Turn and cook for 2 minutes longer or until cooked through and deeply golden on the other side.
• Remove from pan and repeat as necessary to cook all remaining scallops.
• Blend wasabi with 2 tablespoon of cream to make a paste.
• Pour remaining cream into frypan used to cook the scallops.
• Add butter and bring to a boil.
• Reduce heat and whisk in wasabi paste, chopped ginger and parmesan, if using.
• Add noodles and cooked scallops.
• Toss to coat in sauce.
• Taste and adjust salt and pepper to taste.
• Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and chives.

WASABI CRUSTED SCALLOPS

Steps:

• To make the coulis: Heat the canola oil over medium heat in a medium saucepan. Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes. Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes. Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.
• To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.
• Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat. Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides. Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.

LIME GLAZED SCALLOPS ON CREAMY WASABI FETTUCCINE

Steps:

• Cook pasta according to package directions. Drain well. Chop 1/4 c. of the ginger and reserve. Remove connective muscle from each scallop and discard. Pat dry. Toss scallops with lime peel, garlic and a little salt and pepper. Heat oil in a large, heavy skillet over med-hi heat. Add the scallops about one third at a time and cook without disturbing, for about 2 minutes or until deep golden. Turn and cook the flip side a further 2 minutes or until cooked through and deeply golden. Remove from pan and repeat with remaining scallops. Blend wasabi with 2 T. of cream to make a paste. Pour remaining cream into the skillet used to cook the scallops. Add butter and bring to a boil. Reduce heat and whisk in wasabi paste, chopped ginger and parmesan (if using). Add noodles and cooked callops. Toss to coat in sauce. Adjust salt and pepper o taste. Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and sprinkle with clives.

BALSAMIC-GLAZED SCALLOPS

Steps:

• Combine flour, 1/2 teaspoon salt, and pepper in a pieplate; dredge scallops in flour mixture.
• Saute scallops, in batches, in hot oil in a large nonstick skillet over medium-high heat 5 minutes. Remove scallops from skillet; set aside.
• Add 1/3 cup vinegar, honey, and marjoram to skillet; bring to boil. Reduce heat to medium, and cook 3 minutes. Add scallops, and cook 2 minutes or until throughly heated. Serve over rice.

BALSAMIC-GLAZED SEA SCALLOPS

Steps:

• Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
• Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
• Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
• Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

ORANGE GLAZED SCALLOPS

Steps:

• In a small sauce pan add the 3 Tbsp of butter, orange juice, 1/2 tsp of salt, 1/2 tsp pepper and minced garlic then bring to boil for 2 minutes then reduce the heat and let it simmer for about 10 minutes stirring occasionally. Sit aside.
• Wash and gently dry the scallops then season with the rest of the salt and pepper.
• In a hot frying pan add the olive oil and 1 tbsp of butter to melt then add the scallops let it cook for about 3-4 minutes each side then add the orange glaze then flip one more time.
• Serve with mashed potatoes or fresh steamed veggies.